Air fryer zucchini muffins: a light and fluffy recipe

Name: Air fryer zucchini muffins: a light and fluffy recipe
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Yield: 4
Cuisine: En
Ingredients: 3 eggs; 9 oz/260 g zucchini (about 2 medium zucchini); 12 basil leaves; 3.5 fl oz/100 ml neutral oil; 3.5 oz/100 g skyr (or Greek yogurt); 40 g grated Parmesan cheese; 1 cup/140 g all-purpose flour; 2 tsp/9 g baking powder; Poppy seeds to taste; salt to taste; pepper to taste

Starter

Very Easy

24 min

460 Kcal

Air fryer zucchini muffins are an easy, quick savory recipe, perfect for any occasion—from a savory breakfast to aperitif hour or as part of a packed lunch for work. Made with grated zucchini, eggs, skyr (or Greek yogurt), Parmesan and fresh basil, these muffins are fluffy, light and full of flavor, thanks in part to the poppy seeds and the aromatic hint of pepper. Cooked in an air fryer in less than 20 minutes, they are butter-free and ideal for anyone looking for a healthy, nutritious snack that’s ready in no time. Try them as vegetarian finger food for buffets and aperitif hour: they’ll win everyone over with their soft texture and irresistible aroma. Read on to find out how to make them, step by step!

Materials

Large-hole grater
Individual muffin molds
Bowl
Cutting board
Knife

Preparation

Preparation10 min

Cook time14 min

Wash the zucchini thoroughly, trim off the ends and grate them using a large-hole grater. Set them aside to rest.
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Grease the muffin molds with nonstick spray (an essential step to make them easy to remove), then pour in the batter, filling the molds two-thirds full. Sprinkle the surface with poppy seeds.
Bake the zucchini muffins in an air fryer at 350°F/180°C for about 14-15 minutes, until they are golden brown and puffed up.
Allow the muffins to cool for a few minutes before removing them from the molds and serving. This helps them hold together and prevents them from breaking.
The air fryer zucchini muffins are ready!

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FAQ ❓

How can you replace the eggs in savory zucchini muffins?

For an egg-free version, you can use a "flax egg" (1 tablespoon of flaxseed + 3 tablespoons of water) or 2 tablespoons of plant-based yogurt or chickpea purée. The texture will remain soft and firm.

How long should zucchini muffins cook in an air fryer?

Zucchini muffins take an average of 14 to 17 minutes to cook in an air fryer at 340-350°F/170-180°C, but the time may vary slightly depending on the air fryer model and the size of the muffin cups. To check if they’re done, use the toothpick test: if it comes out clean, they’re ready. Even cooking ensures the muffins rise well and turn golden without drying out too much.

How should you store zucchini muffins made in an air fryer?

Air fryer zucchini muffins can be stored in the refrigerator for up to 4 days in an airtight container to keep them soft. Before serving, we recommend reheating them for a few minutes in the air fryer at 320°F/160°C; they’ll be soft and fragrant again, just like freshly made.

Can I freeze zucchini muffins cooked in an air fryer?

Yes, air fryer zucchini muffins can be frozen after cooking. Once they have cooled completely, place them in an airtight container or food-storage bags and keep them in the freezer for up to 2 months. To reheat them, place them directly in the air fryer for 3-5 minutes at 320°F/160°C; they’ll be soft inside and slightly crispy on the outside.

Are zucchini muffins suitable for breakfast, lunch or aperitif hour?

Air fryer zucchini muffins are extremely versatile and suit a variety of occasions. Enjoy them for a savory breakfast, as a quick lunch, as part of a packed lunch, or as an appetizer for aperitif hour and buffets. You can also serve them with fresh sauces such as tzatziki or hummus to make them even more appetizing.

What kind of cheese should I use in air fryer zucchini muffins?

To add flavor and creaminess to your air fryer zucchini muffins, you can use grated Parmesan, crumbled feta, provolone or smoked scamorza. Aged cheeses add savory flavor and structure, while softer cheeses make the muffins gooey and moist. You can also combine several cheeses for a richer flavor.

Can I prepare the zucchini muffin batter in advance?

You can prepare the zucchini muffin batter in advance, but it’s best to bake the muffins right away to ensure they rise properly. If necessary, cover the batter with plastic wrap and store it in the refrigerator for up to 6 hours. Keep in mind that the zucchini and baking powder work best when the batter is baked soon after it’s prepared.

Can I make zucchini muffins in an air fryer without baking powder?

Yes, you can replace the baking powder in air fryer zucchini muffins with baking soda activated with lemon juice or yogurt. Use ½ teaspoon of baking soda and 1 teaspoon of lemon juice for every 1+2/3 cup/200 g of flour. The muffins will still be fluffy, as long as the batter is baked right away.

What kind of molds should I use for zucchini muffins in an air fryer, and how can I remove the muffins easily?

To make these muffins, it’s important to use molds that are compatible with your air fryer, preferably small ones to ensure even cooking. To prevent the muffins from sticking and make them easy to remove, we recommend lightly coating the molds with nonstick spray before adding the batter. Alternatively, you can brush them with a little oil. This trick helps you make perfect muffins without breakage or residue left in the molds.

Nutrition

for 1 serving / for 100 g

Calories: 460Kcal

Carbo: 27.3g
Total fat: 30.7g
Saturated fat: 5.8g
Proteins: 16.7g
Fibers: 3g
Sugar: 3.2g
ProPoints: 12
SmartPoints: 14

Nutritional information for 1 serving (203g)

Cookware

air fryer

Attributes

Suitable for freezing

Keep refrigerated

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Daniele Mainieri

Every day, I dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.

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